Chickpeas—a.k.a. garbanzo beans—are versatile and at home in any number of dishes. While they are available canned, they’re cheaper and heartier in texture when made from dried. And the Instant Pot makes quick work of them. Pair them with lemon and dill for a refreshing, citrusy zip. Or create your own salad, pairing the chickpeas with vegetables and/or greens and the cheese of your choice.

Preparation

To make the chickpeas:

Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 35 minutes.

When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)

Remove the lid. Wearing oven mitts, remove the inner pot (be careful—it’s hot!) and drain the chickpeas through a colander.

Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.

For the salad:

Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.

Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.

Do Ahead

Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.

Other Serving Suggestions:

Make them crispy and crunchy:
Toss cooked chickpeas with olive oil, salt, and pepper. (Add garlic powder, ground cumin, or curry powder for a twist.) Place them on a rimmed baking sheet and bake in a preheated 450°F oven, shaking the pan occasionally, until browned, about 30 minutes.

Chicken Chickpea Pizza:
Place equal parts lightly mashed cooked chickpeas and whole chickpeas on a raw pizza crust, drizzled generously with extra-virgin olive oil, and bake the pizza as normal. Just before the pizza is finished. Remove it from the oven and top with diced cooked chicken breast and crumbled feta cheese and then cook until the chicken and feta are warm.

Chickpea Salad Spread:
Coarsely mash cooked chickpeas with mayonnaise and diced celery. Use as a stand-in for tuna in a sandwich.

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